Vegan Eggplant Parmesan

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This recipe was first inspired by my Aunt and Uncle’s beautiful summer garden. Every year they harvest an abundance of delicious vegetables and selflessly share them with family and friends. After getting several eggplants last year, I decided to give this Vegan Eggplant Parmesan recipe a try and I am so thankful that I did! This is one of my favorite no-guilt, “fried” food recipes.

When I made this recipe originally, I fried the eggplant in about 1/2 cup of olive oil. I didn’t like the calories, but I loved the taste. After talking with my Aunt Wanda, she shared that I could make this dish without using my frying pan. At first I was skeptical… but after several taste tests, I’ve become a believer! Trust meー you are going to love this baked Vegan Eggplant Parmesan recipe. When you make this dish, be sure to mention or tag #sweetpealiving on Instagram!

Vegan Eggplant Parmesan

Sweet Pea Living
Crispy vegan panko-crusted eggplant baked in the oven with delicate spaghetti and delicious marinara sauce!
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 568 kcal


  • 1 large eggplant cut into thin rounds
  • ¼ tsp salt
  • 1 cup flour whole-wheat
  • 1 cup oat milk plain, unsweetened
  • 1 tbsp flax seed ground
  • 2 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tbsp olive oil extra virgin
  • Parmesan cheese optional, vegan or regular, shredded
  • 12 oz whole wheat spaghetti cooked
  • 24 oz marinara sauce warmed


  • basil fresh, chopped


  • Line a baking pan with paper towels. Place eggplant slices on the towel and sprinkle with salt on both sides. Lay a second towel on top of the slices to draw out the moisture. Let sit for 20-30 minutes.**
  • Preheat oven to 450°F.
  • Prepare three bowls for your dredging station: whole-wheat flour, oat milk with flax seed, and panko breadcrumbs with garlic powder.
  • Dredge each eggplant slice in flour (first), oat milk mixture (second), and panko breadcrumbs (last).
  • Rest each slice in a single layer on baking pan. Spritz the top of each slice with olive oil. Bake for 15 minutes.
  • Flip the eggplant slices. Srinkle with shredded Parmesan cheese (optional) and return to oven for an additional 15 minutes. While the eggplant cooks, prepare your pasta and marinara sauce.
  • Serve pasta with eggplant slices and top with marinara sauce. Garnish with fresh basil. Enjoy!



* The shinier the eggplant, the fresher and the better! Try to avoid using dull eggplants, as they will have a bitter taste. 
** The main reason for salting eggplant is to stop the “sponge” effect. Eggplant will soak up oil like a sponge. Salting, then rinsing and squeezing them dry lessens their ability to suck up the oil. 


Sodium: 930mgSugar: 15gFiber: 16gCholesterol: 0.5mgCalories: 568kcalSaturated Fat: 1gFat: 14gProtein: 18gCarbohydrates: 102g
Keyword Eggplant, Parmesan, Spaghetti
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